Tuscan Garlic Chicken

Ok so this is one of my favorite meals, its amazing! I love that olive garden has recipes on their website. You can print recipe cards for each recipe and some have videos that give you a little extra help. Its great! Here is the link for the recipe card and video for this recipe http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=99 For some reason the recipe card prints for 6 servings but the recipe featured on the website prints for 4 servings. So for 4 servings click on print recipe and for 6 servings click on print recipe card. Hope that makes sense.

serving size: 6

Ingredients

6 boneless, skinless chicken breasts
1 1/2 cups & 1 Tbsp flour
5 Tbsp Colavita Extra Virgin Olive Oil (any olive oil will do)
1 Tbsp salt
2 tsp pepper
2 tsp Italian herb seasoning
1 1/2 cups heavy cream
1 Tbsp roasted garlic, chopped
1/2 cup white wine (if you don't want to get real white wine you can use white wine for cooking- doesn't have alcohol and its cheap)
1 red pepper, julienne cut
1/2 lb whole leaf spinach, stemmed
1 cup parmesan cheese, grated
1 lb curly or regular fettuccine

Preheat oven to 375 F.

Mix 1 1/2 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium -high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 min. or until internal temperature reaches 165 F.

Cook pasta according to package directions. Drain and set aside.

Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach, and cream and bring to a boil. Sauce is done when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Coat pasta with sauce, then top with chicken and remaining sauce.
Garnish with extra parmesan cheese.

Bon Appetit!
~Vivian~

ingredients 8 square whole-wheat crackers 3 tablespoons jarred marinara 3 tablespoons shredded part-skim mozzarella cheese 1 tablespoon thawed frozen chopped broccoli

After-School Snack: Pizza Crackers Serves 4 | Prep time: 25 minutes | Total time: 50 minutes Heat broiler (or toaster oven). Place 8 square whole-wheat crackers on a broiler-proof (or toaster-oven) baking sheet. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet. Dividing evenly, top crackers with 3 tablespoons jarred marinara sauce and 3 tablespoons shredded part-skim mozzarella cheese. Top half of the crackers with 1 tablespoon thawed frozen chopped broccoli. Broil until cheese has melted, 2 to 3 minutes. I thought this recipe was easy and fun. Im hoping Kevin will like it. Maybe if I put a pepperoni on it. HAHA. I hope you all like it. Rochele

Lemon-Glazed Roast Chicken with Tangerine-Scallion Spaghetti

Rochele and I found this recipe while watching Rachael Ray one day together. We decided to make it for our husbands as a double date and it turned out amazing!!!! The boys loved it and we had a lot of fun making it! The hardest part was timing everything to be done at the same time.

Oh yeah, and it had white wine in it (yes the alcohol is cooked out) and neither of us were 21 at the time so we had to make Jon buy it! lol!!

Enjoy! It was delicious!!

From the Rachael Ray website: http://www.rachaelray.com/recipe.php?recipe_id=2536



INGREDIENTS

• 2 lemons
• 1 4-5 pound chicken, quartered (cut in half down the middle, then breast and leg halves split. You can ask your butcher to do this for you.)
• Salt and ground black pepper
• 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1 whole bulb garlic, top 1/4 inch sliced off plus 2 cloves, chopped
• 3 small onions, halved
• 3-4 fresh bay leaves
• 1/2 11-ounce jar lemon curd (about 1/2 cup)
• 3/4 cup white wine
• 1 tablespoon honey
• 1 pound spaghetti
• 6 scallions, thinly sliced, whites and greens separated
• 3 egg yolks
• Juice of 3 tangerines
• 1 cup grated Parmigiano Reggiano
• 3 cups baby arugula

PREPARATION

Pre-heat oven to 400ºF.

Zest the lemons, catching the zest in a bowl, then slice them into discs about 1/4-inch thick (eyeball it).

Lay the chicken pieces onto a baking sheet and season with salt, ground pepper and a drizzle of EVOO. Scatter the lemon slices, garlic bulb, onions and bay leaves around the chicken and pop into the oven to roast until the chicken is cooked through, about 40 minutes.

While the chicken is roasting, make the glaze in the bowl that the lemon zest is in: Add the lemon curd, white wine and honey to the bowl along with some salt and lots of black pepper. Stir to combine and reserve.
While the chicken is roasting, place a large pot of water over high heat to boil the pasta. When the chicken has about 10 minutes left to cook, season the boiling water with salt and drop the pasta. Cook to al dente according to package directions. Save a couple of mugs full of starchy cooking water before draining the pasta. Reserve.

While the pasta is boiling, place a large skillet over medium-high heat with 2 turns of the pan of EVOO. Add the scallion whites and chopped garlic to the pan and cook until tender, about 2 minutes.

Add the white wine to the pan and cook down until almost gone. Add one mug full of the reserved pasta-cooking water and the cooked pasta to the pan and bring up to a bubble.

While that's heating up, place the egg yolks into a bowl and whisk to break them up. Add remaining cooking water to the egg yolks while whisking constantly to heat them up. Reduce the heat under the skillet to medium and add the egg mixture to the pasta, stirring constantly to incorporate. Add the tangerine juice, Parmigiano Reggiano, some salt and pepper to the pan, and simmer until thickened, about 2 minutes. Reserve warm.

When the chicken is done roasting, remove it from the oven and crank up the broiler. Pour the glaze over the chicken and pop it under the broiler to caramelize the glaze.

Garnish the pasta with the scallion greens and arugula and serve alongside the chicken.

Seriously, try it! AWESOME!!

The 'Pinnacle' of Dining

Hey everyone!! We wanted to introduced ourselves a little bit!

We called the blog 'The Pinnacle of Dining' because all of our husbands work for a company called Pinnacle Security. They work during the summer selling security systems and as a result, during the selling season, we are known as "The Pinnacle Wives," and since we all have this in common, we thought it would be a good fit to include that in our blog.

This blog came as an idea of sharing recipes. We are going to be posting recipes that love, recipes that we find, even restaurants that we love and discover. An entire blog dedicated to food!!

We hope that other people can enjoy this as well and that they'll be able to get useful and fun information from us. We LOVE comments and followers!

Bon Appetit!!

The Pinnacle Wives (Shalay, Chelsey, Megan, Misty, Rochele, Lindsay, Vivian, and Leslie)